Preheat your oven to 275F
Cut up your chuck roast into 1.5 inch cubes. Season with salt and pepper and set aside.
Add the diced bacon to your Dutch Oven and cook on the stove over a medium heat for 8- 10 minutes until the bacon is crispy and has rendered out most of the fat. Remove the bacon and reserve the bacon fat in the pan.
Brown the meat in your Dutch oven with the bacon fat until brown on all sides, then remove and set aside when done. Do it in small batches, if you crowd the pan you'll end up with steamed meat rather than browned meat.
Now add the diced red onion and carrots to the Dutch oven, saute for 8-10 minutes.
Add the browned beef, bacon, pearl onions, garlic, bay leaves, fresh thyme, pepper, red wine, gluten free beef stock, and tomato paste, all back into your Dutch oven.
Bring it up to a simmer on the stove top then transfer your Dutch oven with the lid on into the oven and cook for 1.5-2hrs, or until beef is just tender, exact timing will vary depending on your oven and the pot you cook it in.
While the beef is cooking clean the mushrooms with a paper towel and cut them in half, then near the end of the cook time you can saute them in a little butter or olive oil for about five to ten minutes or until they are just cooked.
When the beef is cooked stir in the cooked mushrooms and let them warm through.
If you want to thicken the sauce you can mix 2 tbsp cornstarch with 2 tbsp cold water. Then, add half the cornstarch slurry into the Dutch Oven on the stove top and stir well over a low to medium heat for a few minutes until the sauce thickens, add the rest of the cornstarch if you need to.
Garnish with chopped parsley, and serve with mashed potatoes.
Follow the steps for browning meat and vegetables, then add everything to the slow cooker with reduced liquid volume as follows: 1.5 cups red wine and 1 cup gluten free beef stock.
Cook on high for 3-4 hrs or until meat is tender, or 5-7 hours on low. Timing will vary depending on your slow cooker.
Cook the mushrooms as described above, and stir in at the end of the cook time to warm though.
To thicken the sauce strain off the juices into a pan. Mix 2 tbsp cornstarch with 2 tbsp cold water. Add half the cornstarch slurry into the pan on the stove top and stir well over a low to medium heat until the liquid thickens, then pour the thickened sauce back over the meat and vegetables.
Beef - my preferred cut of beef to use is a boneless chuck roast, and then cut it up into chunks. This is far superior to the ready cut 'stew meat' you'll find in the grocery store.
Red Wine - you can use any inexpensive dry red wine for this recipe and get great results, but please never ever use 'cooking wine' as it has salt and other additives and will not taste good in this (or any recipe!)
Fridge/Freezer - I think it's best eaten within three days, though you could maybe get away with four. You can freeze it very easily, for best results defrost it overnight in the fridge and reheat on a low heat on the stove.
Nutrition - calculated assuming approximately 8 servings (exact number of servings may vary depending on how much liquid is left) serving size 1 cup, does not include mashed potatoes.
found on www.noshtastic.com